Roasted Turkey Breast with Chorizo

Place turkey breast, skin-side-down, between two sheets plastic wrap. Using mallet, pound turkey to 1” thickness. In large container with lid or in large zip-top bag, combine turkey and marinade. Massage marinade into turkey to cover completely. Marinate at least 6 hours, or overnight.

Preheat oven to 450°F and line rimmed baking sheet with aluminum foil. Place orange and lemon slices on the prepared baking sheet in the shape of the turkey breast. In small bowl, combine Sofrito and chorizo. Pat turkey dry with paper towels. Spread chorizo mixture on turkey breast, leaving 1” border. Starting with long side, roll turkey breast jelly roll-style to enclose chorizo mixture, creating a long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. In small dish, stir together Adobo and paprika. Using a pastry brush, brush turkey with 1 tbsp. oil; sprinkle with Adobo mixture, brushing to coat completely. Transfer turkey, seam-side-down on top of orange and lemon slices.

Bake for 10 minutes. Reduce oven temperature to 375°F and continue to roast until skin is golden-brown and crispy, and internal temperature registers 165°F on quick-read thermometer, about 50 minutes to 1 hour. Transfer turkey to cutting board and cover with foil and let rest for at least 15 minutes before carving.

Meanwhile, mix chicken bouillon with 2 cups of hot water. In medium saucepan, heat remaining oil over medium heat. Add flour and cook, stirring constantly, until no lumps remain and golden-brown, about 1 to 2 minutes. Stir in sherry and cook, scraping up any brown bits from the bottom of the pan. Stir in bouillon mixture and bring to boil. Reduce heat to low and simmer until gravy thickens, about 5 to 8 minutes. Carve turkey. Garnish with parsley and serve with gravy.